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Scrambled Egg Muffins Recipe

Scrambled Egg Muffins Recipe

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 12 large eggs
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese


  • 1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  • 2. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
  • 3. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
    Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through. Yield: 1 dozen.

Nutritional Facts

1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Reviews for Scrambled Egg Muffins

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Pskoehler722 User ID: 8073762 261777
Reviewed Feb. 25, 2017

"They were very good when eaten right away but freezing made the muffins rubbery."

mamaknowsbest User ID: 5826120 252028
Reviewed Jul. 31, 2016

"Made 24 mini muffin size for a church breakfast! Great, easy hand held breakfast item. For us, we added extra seasoning. Skipped liners and sprayed cups. As a volunteer feild editor with Taste of Home I enjoy making quick to assemble recipes using traditional ingredients in a new way!"

greatwithoutgluten User ID: 6330173 246398
Reviewed Mar. 31, 2016

"These muffins are so easy and tasty! My whole family loved them. It is easy to change to your tastes too!"

bob555 User ID: 8615493 241909
Reviewed Jan. 17, 2016

"Added some mushrooms and diced potatoes, kids love them on the way out the door.

Good job!!!"

1953donna User ID: 8553392 233767
Reviewed Sep. 30, 2015 Edited Feb. 28, 2016

"Great time saver ! Makes a great breakfast sandwich just egg in microwave and English muffin in toaster . Squash egg with fork and out the door. Try it with diced ham or chorizo yum. Tried in silicone cups and they just popped right out ."

mmhula User ID: 8485103 231276
Reviewed Aug. 15, 2015

"I made these and they taste WONDERFUL, but they completely collapsed. How do I keep this from happening?"

paul3303 User ID: 1713232 230796
Reviewed Aug. 6, 2015

"Great idea with so many variations that can be done. I would say that 2 per portion is a bit more realistic."

Tpurciello User ID: 1635325 225082
Reviewed Apr. 19, 2015

"easy and delicious. I will try the cupcake liners next time to help with removing the muffins from the cupcake tray. A little messy!"

runnermel User ID: 8336012 224827
Reviewed Apr. 14, 2015

"These are great, but use silicone muffin liners! I tried paper, no liners and silicone, and silicone was the only way I didn't lose half the muffin!"

chonchis User ID: 7889541 223311
Reviewed Mar. 22, 2015

"Absolutely DELICIOUS!! And so easy to prepare. You can add spinach and it's wonderful too."

RinIowa User ID: 8064578 221167
Reviewed Feb. 23, 2015

"My husband and i really enjoyed this for breakfast and they were just as good when reheated later. Will definitely make these again and as someone else mentioned it is a good company breakfast"

[email protected] User ID: 5860878 220786
Reviewed Feb. 18, 2015

"These were very good. I reheat in microwave for 40 seconds at 70 percent power. I thought hubby would think they were too "rubbery", but reheated well...and he likes them!"

Grace1018 User ID: 7559734 219648
Reviewed Feb. 3, 2015

"Excellent, easy and delicious. I followed the recipe exactly."

middleman User ID: 8140852 219594
Reviewed Feb. 3, 2015

"peggie0203, did you freeze these egg muffins? How did you go about warming them from the freezer?"

pabrakensiek User ID: 1979210 219221
Reviewed Jan. 30, 2015

"Looks great"

hotfudgesundae User ID: 3463962 219142
Reviewed Jan. 29, 2015

"Fun recipe to make the normal breakfast special. Great flavor, enjoyed by all. Nice to serve for breakfast company."

cbybee User ID: 3897502 219103
Reviewed Jan. 28, 2015

"My 15 year old made these for school. Browned the sausage and chopped the onions/peppers the night before. Put them together the next morning, so easy and a big hit. Doubled the recipe."

Peggie0203 User ID: 2074993 217500
Reviewed Jan. 10, 2015 Edited Aug. 24, 2016

"Incredible! I used parchment paper muffin cup liners and they came out very easily.

-Middleman, they reheat nicely in the microwave straight from the freezer for quick mid week breakfasts. Freezing these does make them a bit rubbery, but the convenience factor makes it worth the slight loss in flavor and texture.
I made some with only vegetables & cheese to eat after dental surgery. They were the perfect nutritious, easy to eat meal."

Psh1977 User ID: 6161287 217297
Reviewed Jan. 8, 2015

"Made this for Christmas morning breakfast the night before then everyone simply reheated what they wanted. It kept me out of the kitchen and we still had a good breakfast before the mornings festivities began."

Russell59 User ID: 7735711 217294
Reviewed Jan. 8, 2015

"Love th recipes and have made the ones I've saved"

mom5 User ID: 32139 217255
Reviewed Jan. 8, 2015

"Made these today for lunch. Absolutely delicious! I only added about 1/4tsp ground mustard and cooked,diced, bacon."

bigmactx1 User ID: 8203436 217244
Reviewed Jan. 8, 2015

"These are great, added bacon around the muffin cups if you don't like sausage."

JudyRRoberts User ID: 2696785 217159
Reviewed Jan. 7, 2015

"Good but lacking salt."

dzm388 User ID: 724894 216904
Reviewed Jan. 4, 2015

"Subbed finely chopped ham for the sausage, egg substitute for the eggs, and about 4 finely chopped green onions for the onion/green pepper, and finally had a breakfast that every single person in the extended family could/would eat."

homemaker27 User ID: 6063773 58882
Reviewed Nov. 8, 2014

"Made these last weekend and again today. They are good and easy. The 1st time I put them directly in the muffin pan. Cleanup was a nightmare. This time I lined muffin cups with paper baking cups and sprayed with oil before filling and it was a breeze this time."

Sandyc6348 User ID: 6239356 202922
Reviewed Oct. 19, 2014

"Made this and scratch biscuits was so so good. I will make this again and again. Thank you for showing this recipe."

DRSchmitgall User ID: 2724529 23219
Reviewed Sep. 7, 2014

"These are great for making ahead and storing in the frig to quickly reheat and serve the kids before school. I've frozen batches and let them thaw in the frig. My youngest grabs two as a snack before football practice."

vjles User ID: 2722195 19314
Reviewed Sep. 5, 2014

"The egg muffins are so easy to make. They don't take a lot of time. I usually make a double batch. I use either pre-cooked bacon, breakfast sausage, hot sausage or ham. They freeze well and taste so much better than the frozen breakfast items that are sold in the store. These will be great for the holidays when our family gets together. I give this 5 stars!!"

Shoes58 User ID: 2519954 27802
Reviewed Aug. 27, 2014

"Okay. Four stars for taste and ease of preparation-the other star is for the reaction this got from my spouse! will play around with add-ins with future batches. but it was first time perfect."

Mary130 User ID: 7501509 69668
Reviewed Aug. 3, 2014

"Very quick and easy. I used bacon to stay away from the fat and added thawed frozen hash browns to the bottom of the muffin cup. Reheats for a quick grab and go breakfast"

luigimon User ID: 1692040 48578
Reviewed Aug. 3, 2014

"Yummy! I halved the recipe since there is just two of us. Perfect Saturday morning breakfast before starting your day. quick and easy.....and you can just take it with you! No need to sit and eat!"

CARKELLEY User ID: 7868764 69769
Reviewed Jun. 28, 2014

"Love these muffins and they freeze well. I leave bell pepper out and use bacon , sausage, diced fried potato and green chilies diced."

Adavie01 User ID: 5962039 51890
Reviewed Jun. 5, 2014

"Super easy. My kids gobbled it up and asked to have it again."

MOTCook User ID: 7688063 51889
Reviewed May. 30, 2014

"I would actually rate this a 4.5. I cut the recipe in half for my husband and I and substituted chopped and fried bacon instead of the sausage. Next time I'm going to use Swiss cheese so it's more like a mini Quiche Lorraine. It was easy to assemble as well."

lorischlecht User ID: 1226455 27799
Reviewed May. 27, 2014

"I've never been one for a quiche, but these are good. I added a bit of sage. My son and I both like them. Super easy to make."

swinny User ID: 1858482 24637
Reviewed May. 24, 2014

"I had this for breakfast today. My daughter is home from college and thought I would throw this together so that she would have something to eat when she gets up. I used ham instead of sausage & no green pepper. This hit the spot for breakfast!! Would make again."

sheroulo User ID: 2872333 27784
Reviewed May. 17, 2014

"This recipe is quick and easy!! I will try freezing them and let you know. We served them with several things, sour cream, salsa ect... super yummy!! :) :)"

Jane Brooks User ID: 91027 31456
Reviewed May. 15, 2014

"Could these be frozen and reheated?"

Kellgarr User ID: 3594961 24898
Reviewed May. 14, 2014

"Have not tried itbyet"

cbutcher User ID: 6557843 69602
Reviewed May. 12, 2014

"I wll definitely try. I'm wondering, do you think these will freeze well after cooking? They'd be great to pull out when in a hurry. They sound good."

LStJean User ID: 7270514 31957
Reviewed May. 12, 2014

" english muffins are used, they look like muffins because they are baked in a muffin tin."

snowymom96 User ID: 2085180 51886
Reviewed May. 11, 2014

"Good idea add hash brown pattie in bottom of muffin tin for bottom half is good for Texas size muffin"

syrajoan User ID: 3427373 31955
Reviewed May. 11, 2014

"something seems to be missing from the recipe _ The English muffins !! Do you put 1/2 a muffin in each muffin cup? Put the egg muffin on top of an english muffin when they come out of the oven? or no English muffin at all !! I haven't tried them yet."

arthurb3 User ID: 90492 48441
Reviewed May. 11, 2014

"I make these little baked omelets all the time but a veggie version."

GeeRea User ID: 4982402 23218
Reviewed Feb. 7, 2014

"Just made these and shouldn't even rate because obviously I did something different than what was planned. Taste is great using bacon instead of sausage. Made half the recipe and they puffed up in oven and fell after I took them out, like souffle. Upon taking them from the muffin tin, I could see a hollow in the center bottom of each. Plus they were kind of chewy on the outside. Any ideas?"

jmkasprak User ID: 2880256 69768
Reviewed Jan. 14, 2014

"I made these yesterday and forgot to add the cooked sausage which I had thawed. They will be better with the meat. I think they could also use a little zing from some dried mustard. I had extra large eggs, so I only used 10 instead of 12 which still filled the muffins."

Sue Zappa User ID: 1094741 31954
Reviewed Dec. 28, 2013

"Like other reviewers, I've been making these for my family of 8 since it first appeared in QC. Our family is very active, so having a nutritious breakfast that we could eat "on the run" with very little mess was important to me. Using small cubes of ham makes it even faster to prepare & easier to handle for small hands. Even when I double the recipe, we rarely have leftovers. These days, our older kids who no longer live at home, take the leftovers with them when they leave. They are popular for quick breakfasts & lunches."

marjorebaz User ID: 1425541 65527
Reviewed Oct. 7, 2013

"I have made these many times over the years since first seeing the recipe in quick Cooking magazine. I usually use ham instead of sausage and at least double the recipe. There are many ways you can change up the recipe if you want variety. quick & easy to make, make extra and freeze for quick breakfast or snack."

krzstze luv User ID: 6968286 31454
Reviewed Aug. 20, 2013

"I like this recipe due to the fact that even though my mom is highly allergic to pork I can still make it. I can substitute the bulk pork sausage for beef bacon or beef or turkey sausage. and can also mess around with the other ingredients also. I can make this to my liking. Thanks so much for the recipe."

SchoolBSue User ID: 6019084 19310
Reviewed Aug. 20, 2013

"I make a lot of quiches and this sounded so easy. Like quiches, you can use a variety of different meats, veggies, and cheeses. I like mine with bacon. I think that Joannrandall made the mistake of over baking these or her oven was too hot. As with any egg dish that goes in the oven, less is best and should be checked frequently. This recipe is a change from the ordinary breakfast egg."

joannrandall User ID: 5195215 65526
Reviewed Jun. 9, 2013

"Sorry but these were dry and tasteless. I love the idea, but these just weren't what I was expecting."

hardydarlene User ID: 7261486 65425
Reviewed May. 14, 2013

"I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit."

hardydarlene User ID: 7261486 23213
Reviewed May. 14, 2013

"I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit. I will definitely make these again."

hardydarlene User ID: 7261486 31953
Reviewed May. 14, 2013

"I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit. I will definitely make these again and change them up again and add different things to them."

TimedOut User ID: 7143231 31941
Reviewed May. 6, 2013

"A comment on coating with release spray: do so generously and then place pan in the oven to preheat right along with the oven. Pour the egg mixture into the heated tins and bake. This seems to help with the release of the food out of the pan."

dains859 User ID: 7252290 69599
Reviewed May. 5, 2013

"Any suggestions on how to reheat them?"

brooksjones7 User ID: 3308734 202921
Reviewed Mar. 30, 2013

"I have made these several times since seeing the original recipe in the magazine over 10 years ago, but today I separated the egg mixture and added mushrooms to one part and omitted the green peppers in the other part (to accommodate my family's preferences). I also added some italian seasoning to spice it up. This time I used mini muffin pans and they turned out great--everybody was happy eating the ingredients they like best. We had extra and I plan to enjoy them all week."

RoxyAZ User ID: 6753469 50585
Reviewed Feb. 19, 2013

"I used turkey sausage. The recipe was great. Perfect for breakfast during the work week."

EvelynDeVries User ID: 3593022 31453
Reviewed Feb. 9, 2013

"Would I make them again, absolutely. What a wonderful idea to have individual servings especially if you are counting calories. I will make this recipe again. I used yellow, red, and orange peppers as I don't like the green ones, it was colorful. I also used 1/4 cup green onions and 1/4 cup sweet onions so there was also the color of green in the muffin. I had an awful time getting them out of the pan but see that others have made wonderful suggestions and I'll try that next time."

TequilaTrish User ID: 7118845 31929
Reviewed Feb. 2, 2013

"Delicious breakfast alternative! I did alter this a bit. I used 1 lb of sausage, omitted the green peppers, added some dry mustard and a bit of heavy whipping cream & milk. These were VERY good! It made about 18 muffins!"

clairemail3 User ID: 3762250 27773
Reviewed Nov. 13, 2012

"I make this all the time. I add roasted red pepper, broccoli, crushed red pepper, parmesan or anything else I have on hand plus some fat free half and half to the egg mixture. This is a forgiving recipe. And yes spray the "bleep" out of whatever your cooking this in. I start with a water bath and the remove them from it about 7 min. before they are done. Keeps them moist."

LadySkyMack User ID: 6913844 69595
Reviewed Oct. 13, 2012

"This was so easy and an absolutely perfect base recipe. Probably good to note that when something says "coated with cooking spray" they mean "spray the ever loving $#!t out of it and then some" which is what I did after reading other folks reviews. I had no problems getting mine out with just some coaxing from a thin spatula.

While they aren't as pretty as the picture they are tasty and have plenty of room for improvisation based on what you like, want, or have to throw into them. I used a full tube Smart Life's "Gimme Lean Sausage" (a vegetarian product), half an onion, and accidentally forgot the cheese (I was hungry and in a hurry). These are like omlettes without the stress of it sticking to the pan or everyone else getting to eat before you do because you can only make one at a time. They also seem like they'll be great to pop in the freezer and saved for a lazy weekend or a busy one. :)"

HeatherHH User ID: 1550099 24608
Reviewed Sep. 21, 2012

"These were okay, but nothing too special. I think they'd have been better with more cheese. As is, they were kind of dry. I don't plan on making these again. I'd rather eat scrambled eggs with some cheese on top."

klesinski User ID: 1037014 65388
Reviewed Sep. 16, 2012

"I love to try healthy meals and this one caught my eye. I thought the onion overpowered the rest of the flavors so will cut that in half next time. I definetly will try some of the ideas mentioned in other reviews (bacon, tomatoes, chorizo) as I agree this is a good base recipe where you can add what you like."

[email protected] User ID: 4441258 24606
Reviewed Aug. 5, 2012

"I actually intended to add some bacon pieces with the sausage but forgot, so made the recipe "as is". I agree that it can be a base for making several different ways. Good recipe."

2princesses2love User ID: 652335 48375
Reviewed Mar. 6, 2012

"These were just so-so to us. I used bacon instead of sausage. Still just nothing special."

Kristenw User ID: 6443552 48369
Reviewed Feb. 26, 2012

"Very easy! I used egg whites, bacon instead of sausage and added asparagus and they were very yummy!"

summitshadow User ID: 2495038 48364
Reviewed Jan. 8, 2012

"quick, easy to make ahead and eat all week"

dv1228det User ID: 6426224 58876
Reviewed Dec. 28, 2011

"This tasted great!"

cz1215a User ID: 6406049 19308
Reviewed Dec. 15, 2011

"great for a brunch"

jmscoker User ID: 4615223 23203
Reviewed Nov. 19, 2011

"Substituted soyriso (vegetarian) for the pork. Sprayed the muffin pan, but they still stuck and we had to cut them out."

wilspo User ID: 1527092 65358
Reviewed Nov. 10, 2011

"There are delicious!!! We have made these numerous times. I like them because you can make ahead and microwave them for a quick and easy breakfast. You can use this as a base and add pretty much whatever you like. We have used crumbled bacon, diced ham, mushrooms, and diced leftover baked potato. Experiment with cheeses. For a Fiesta type muffin, try using Chorizo and jalapenos."

aurorarose67 User ID: 4090207 24896
Reviewed May. 8, 2011

"Hubby said hes got a new favorite was a great Mothers Day breakfast!"

theresa_rife User ID: 5712364 58869
Reviewed Dec. 20, 2010

"This recipe was simple and tasty. Our family does not like bell peppers so I added tomatoes instead and instead of sausage I added already cooked bacon bits."

HBcook User ID: 2966570 24569
Reviewed Dec. 12, 2010

"I made a big mistake by putting liners in the muffin cups. DON'T! the paper sticks to the egg. I brought this to a neighborhood coffee and all got eaten. I personally think they need more flavor. Next time I would use Jimmy Dean Hot sausage and add some more spices. The egg mixture really needs to be beaten well or you get clumps of the white. I actually made 2 dozen mini muffins and 6 regular."

williamsm User ID: 3595494 69593
Reviewed Oct. 7, 2010

"I prepared this recipe for my co-workers yesterday for the breakfast. my family and the friends really enjoyed it. thank you giving such a good recepies."

srsexton User ID: 3062488 24892
Reviewed Mar. 27, 2010

"These are great. To speed things up, the sausage can be cooked in the microwave, chopping and stirring about every three minutes (coarse potato masher works great)-- add onion and green pepper when sausage is just barely still pink-- microwave another 2-3 minutes. Then, cook egg muffins in microwave for approximately 1 minute per 'muffin', or until soft set-- using silicone muffin pans sprayed lightly with cooking spray. We like to make breakfast sandwiches with these-- just smoosh lightly between to English muffin (or large biscuit) halves, wrap in paper towel, and microwave a few seconds to warm and soften the muffin. The teens like an extra quarter slice of American cheese on the top and bottom before wrapping and heating (also holds sandwich together). Leftover sandwiches microwave well and make great snacks."

XOBasia User ID: 3504396 27673
Reviewed May. 28, 2009

"they should freeze well.   I have a similar recipe where I make instant stuffing and make little shells in the muffin cups.  Then I add a scrambled egg mixture into it and top with cooked bacon bits and cheese and bake.  I just take them out of the freezer and pop them  into the microwave to warm.  "

tlans User ID: 847877 31920
Reviewed Mar. 12, 2009

"wonder if they can be frozen for later use?"

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